method

In a bowl, combine the lemongrass, coriander, lime juice, oil and a pinch each of salt and pepper. Add the chicken and turn to coat. Let it marinate at room temperature for 30 minutes.

Light a grill, and oil the grates. Season the chicken with more salt and pepper. Grill the chicken over moderately high heat, turning once, until cooked through and lightly charred, about six minutes. Let cool slightly. Then shred chicken into strips by hand.

In a food processor, combine the Thai chiles, garlic, ginger, brown sugar, lime juice, fish sauce and ¼ cup water. Pulse until the chiles and garlic are finely chopped. Pour the dressing over the chicken and cabbage. Stir in the watermelon, tomatoes, cilantro and mint.

Neatly arrange the salad in the center of four cold salad plates, sprinkle with fresh cilantro and mint and then garnish with a lime wedge.